Bake this cake while you're hanging around the kitchen anyway and don't forget to set a timer each time you change the temperature. Also, take care not to slam the oven door when you close it. All this effort will result in a wonderful sponge cake!
Passover Lemon Chiffon Cake
Recipe By Dining In
- Cooking and Prep: 1 h 40 m
- Serves: 16
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
For the Cake
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Preheat oven to 250 degrees Fahrenheit.
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Beat egg whites until stiff; set aside. Beat yolks 10 minutes; add oil, vanilla, lemon juice, then sugar. Gradually add potato starch while mixing. Gently fold yolk mixture into whites.
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Pour batter into an ungreased tube pan. Bake at 250 degrees for 10 minutes; raise oven temperature to 300 degrees for half an hour, 325 degrees for 15 minutes, then 350 degrees for 25 minutes.
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Remove from oven and immediately invert over a soda or wine bottle and allow to cool completely.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
